It is this subtlety that is extolled in Italy. Regional variations make for an almost endless list of pasta shapes and sizes and the sauces that you are allowed to serve them with! To a certain extent there is both rhyme and reason to these pairings. The different shapes hold sauces differently and were originally created to be paired with local ingredients. Thus rotini with it’s ridges grabs on to and holds bits of pesto as the ridges on penne rigate might when it’s paired with a classic veal sauce.
The exploration of pasta is an almost inexhaustible story so in order to do it justice let’s take it one shape at a time, beginning today with one of my favorites: Bucatini and the sauces, and wines it pairs with!